I made Welcome Home Muffins for my dear friend and co-worker Sabina. She has arrived home after having been overseas caring for her mom. I’m not sure there is anything more personal than caring for a parent. We lovingly follow in their footsteps until it’s time to venture out on our own. Then we look over our shoulder for their approval as we find our way. Often the road leads us back home.
I wanted to make something special for Sabina to welcome her home. These are definitely Sabina inspired muffins. She loves her fresh veggies, especially the orange ones. With hints of coconut and cinnamon and a little nutty crunch there is a healthy, not to sweet, warmth to these muffins.
In addition to mashed sweet potato, and to the delight of my trusty kitchen side-kicks Lilah and Scrappy Thyme, I added shredded carrots and zucchini to the mix. They are coo coo for carrots.
Our Welcome Home Muffins have a feel and look of fall, adding roasted pumpkin seeds was perfect and gave a nice crunch. I also added a couple tablespoons of flax seed because flax seeds are good for you, that’s reason enough. Coconut oil in place of butter and shredded unsweetened coconut make these muffins smell as good as they taste. And they’re moist like a muffin should be. I may need to make a second batch of these. Very soon.
If you’re looking for a new Share the Love recipe to deliver to a friend, consider these Welcome Home Muffins. New mom’s will love them, post-surgery patients will sing your praises, friends who need a warm hug will eat these up and maybe even put on a pot of coffee and invite you to sit a while.
- 1 cup carrots grated (about 2 medium)
- 1 cup zucchini grated (about 2 small)
- 1 cup cooked sweet potato mashed (about 1 medium)
- 2 eggs
- ½ cup coconut oil
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp. vanilla
- 1 tsp. orange or lemon zest
- 1½ cups all-purpose flour
- ¼ cup unsweetened shredded coconut
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ cup pepitas (roasted pumpkin seeds)
- 2 Tbl. flax seeds
- Preheat oven to 350 degrees. Prepare muffin pan with paper cupcake liners.
- In a large bowl, combine wet ingredients until well blended.
- In medium bowl whisk together remaining dry ingredients.
- Spoon dry ingredients into wet ingredients gently mixing with a wooden spoon until incorporated. Do not over mix.
- Fill 12 paper lined muffin cups.
- Bake for 15 - 18 minutes, or until toothpick comes out clean.
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